This pear, scallop and chorizo dish is a warm salad that’s quick, easy and ideal for serving at a dinner party.
- 100gm chorizo
- 12 scallops
- 2 medium, firm pears, cored and thinly sliced
- 1 tbsp. sherry vinegar
- bunch of watercress, washed and destalked
- 1 tbsp. oil oil
Gently heat a non-stick frying pan. When hot, add the chorizo and dry-fry until just beginning to brown – it will release its own oil after 30 seconds or so. Remove with a slotted spoon and set aside on kitchen paper.
Add the scallops to the pan and sear in the chorizo oil for about 1 minute on each side. Remove and set aside with the chorizo.
Finally, add the pear slices and fry quite briskly to caramalise a little. Once you have turned them, add the vinegar and swirl the pears around in it for a few seconds, then tip it all into a bowl. Add the scallops, chorizo, watercress and oil. Season with salt (not pepper in case the chorizo has a kick of its own).
(Recipe courtesy of Delicious Magazine.)